Stuffed Mushrooms With Pecans

Stuffed Mushrooms With Pecans
Photo by Beth Dreiling-Hontzas


  • 1 (16-oz.) package fresh mushrooms (about 24 medium-size mushrooms)
  • ¼ cup pecans, chopped
  • ½ cup grated Parmesan cheese
  • ¼ cup fine, dry breadcrumbs
  • 2 tablespoons chopped fresh basil
  • 2 medium leeks
  • 1 teaspoon salt, divided
  • + 4 more ingredients
    • 2 shallots, minced
    • 2 garlic cloves, minced
    • 2 tablespoons olive oil
    • Garnish: fresh basil sprigs

1. Preheat oven to 350°. Remove and discard root ends and dark green tops of leeks. Thinly slice leeks, and rinse thoroughly under cold running water to remove grit and sand. 2. Rinse mushrooms, and pat dry. Remove and discard stems. Place mushrooms, upside down, on a wire rack in an aluminum foi...

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